Just curious…is anyone else as happy that it’s Friday as I am? I tell you what – this week was just full of crazy and I’m really not sad to see it end. I try not to wish the weekdays away, but some weeks I’m more ready for the weekend than others. Today actually ended on a good note, so hopefully that means it is going to be a great weekend!

Here is one of those easy, but really good “back pocket” chicken recipes. You know what I mean, right? For those nights when you aren’t sure what to make, but know you want something good. Mash some potatoes and cook up some green beans and you have an easy, ultra-comforting fall dinner.

The coating on this chicken has a ton of flavor and you won’t want to let any of the crumbs go to waste because they taste so good! Enjoy friends and have a great weekend!

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For anyone else who has little girls what would your response be if I asked you what the word “Obsession” was currently reminding you of???

How about RAINBOW LOOM???? Anyone?? I’m sure there is someone out there who knows what I am talking about. Ella and Taylor (and ALL of their friends) are completely obsessed. We were at the park for a picnic yesterday with about 4 different families and most of the girls brought their little Rainbow Loom kits with them. Fishing and Rainbow Loom kind of day. I guess there are worse hobbies that they could be obsessing over, but when I have to check book bags to make sure their looms aren’t being smuggled to school I think we have a problem.

This is a great slow-cooker recipe and an easy way to try beef short ribs if you have never cooked with them before.

Here are some other great short rib recipes if you would like some more ideas……..

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours,) until the meat is tender and easily pulls away from the bone.

Transfer the short ribs and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.